HOSTESS WITH THE MOSTEST

The Hostess with the Mostest

a VelVeT ValenTine’s FeasT

Whether your love relationship is brand new or has endured for many years, it deserves to be celebrated, and so, with Valentine’s Day upon us, it’s time to crack open the bubbly and treat yourself and your loved one to something super romantic. Food writer and recipe developer Ingrid Burling presents a velvet feast for lovebirds everywhere.

White velvet soup with sambals This recipe is deceptively easy, but tastes like you spent an age making it, so it is perfect for impressing a loved one. If you are celebrating with friends, this can form the centrepiece of a quirky soup bar, with a rainbow array of sambals (toppings).

Ingredients 500ml of double cream, 500ml of milk, 3 cloves of garlic (peeled and left whole), 3 bay leaves, the whites of three leeks (finely chopped), 3 giant potatoes (peeled and sliced), 1 broth cube, a dash of white wine, salt, white pepper and oregano. Serves 2.

Method 1-Simmer the garlic and bay leaves in the cream and milk until the mixture amalgamates. 2-Add the rest of the ingredients and simmer until the vegetables have completely softened. Stir the mixture to stop it from burning and adjust the heat as required. 3-Check for flavour - it should be rich, creamy, mellow and filling - then allow to cool and blend the mixture. The sambals (toppings) will add spice, texture and aromatics. Sambals The culinary gods have blessed us with endless variations of toppings to serve with this, so you can happily let your creativity reign. The combination of chilli oil, bacon lardons, crushed pistachios and preserved lemons is highly recommended (the lemon is a flavour sensation), but these also make for good eats: chopped devilled eggs, candied orange peel, bread croutons, deep-fried grated ginger, harissa, crispy grilled catfish, pineapple salsa, and crushed pink peppercorns with fennel seeds.

Sweet and sour velvet chicken The secret to serving tender wok chicken is to ‘velvet’ it – which means marinading it in cornflour, water and soy – to lock in the moisture, and this recipe makes use of that.

For the marinade Cut 2 chicken breasts into strips, pat them dry and marinade them in 1 tbsp each of corn flour, dark soya sauce and vegetable oil. Set aside in the fridge.

For the sauce Blend together 2 tbsp each of light and dark soy sauce, 1 tbsp each of rice wine vinegar and hoisin sauce, 1 tbs sesame oil, 4 tbsp honey, and ground white pepper. Set this aside in the fridge too. For the rest of the dish 1-Heat 2 tbsp vegetable oil until it ripples, and toss the chicken in this until it is just done. Then remove it and set it aside. 2-Add a dash of oil to the pan, and then stir fry 2 cloves of chopped garlic and 2 inches of chopped ginger, until the mixture smokes. 3-Quickly add 2 onions (cut into quarters), 2 finely chopped spring onions, a red bell pepper (cut into quarters), 1 carrot (cut into daisies) and 2 finely chopped ladies finger chillies. See the picture for techniques. 4-Finally add the roasted cashews, chicken and sauce, and fry the mixture, until the ingredients are tender and glistening. Pile onto steamed rice and serve with chopsticks and a cocktail.

Strawberry and raspberry red velvet cake I used to find eating a red velvet cake terminally disappointing because the sponges were flavourless - but not this one! When I first created this, we had organised a double-date dinner with Robert, who was the best man at our wedding, and his wife, Beth, who is my best friend. With a different, rich fruity flavour in each sponge, the taste intensified as we devoured the cake, and my guests said it was the best they had ever eaten. So here it is, for you all to enjoy: For the sponges 1-Blend together 300g butter, 600g sugar, 500ml buttermilk or kefir, 200ml cooking oil, 2 tbsp white vinegar, 4 eggs and a dash of vanilla extract until smooth. 2-Then add 2 tsp each of salt and bicarbonate of soda, 6tsp of cocoa powder, 600g of plain flour and whiz again. Add food colouring if needed, and blend again. 3-Split the mixture and stir 1 tsp of strawberry flavour into one sponge and 1 tsp of raspberry into the other. Line and fill two 10inch spring forms and bake the sponges in the centre of a pre-heated oven at 350°F/150°C for 1 hour or until just firm. Allow them to cool.

For the frosting 1-Cream together 400g of cream cheese or butter and 400g of icing sugar, with 1 tsp of vanilla extract, and food colouring (optional). Note: if you wish to pipe extra flourishes on top, double the quantity of frosting. 2-Spread this over one sponge, and place the other on top. Decorate with romantic flourishes. Serve with champagne or coffee.

Hi - I’m Ingrid Burling, a Grand Master Thai Professional Chef and food writer. Passionate about food that has an original and quirky flair.

I’ve lived in four countries and now live in France, where my husband and I are creating a retreat centre. I write articles, blog, and post recipes for Simply Living France and on www.theflamingquill.com. See you there! Happy Valentine’s Day!

A table for two?

Why of course, but wait, we are at home! Oh but you are in France my dear!

Yes, we are, she says, dashing out of the house towards the nearest brocante and other delightful French shops!

Is it just me or do you also love setting the scene? Yes, I know I have china and glass suitable for all occasions, but there’s something really lovely about the setting being different every year.

One of the great things about France is that mismatched china, glassware, cutlery and ancient linens are not frowned upon, quite the opposite really. Old things are celebrated in France and my hubby is delighted, if a little relieved, with that!

Most of us think opulence, and that costs! Romance is more about the sticking around, being in love and having patience, not about how much you spend, it really is the thought that counts. So, live a little, grab your basket and go rummaging for the next two weeks and find that perfect table-setting for two.

Top your table-setting off with a vintage monochrome tablecloth and napkins. All the better if you can find your initials! So scurry around, truffling for old chippy candlesticks and fancy glassware. I mean, is there anything better than loving an already previously loved, warmly worn piece? I don’t think so!

Whilst you are treasure hunting, look out for a faded silver champagne bucket and glass flower frog. Add the laid back, vintage luxury to your table setting and don’t worry too much about the price tag this time! Have fun!

Four Fabulous Pocket Loving Wines for Valentines!

Iwas having a good snoop around a few wine merchants near us and found a good selection of affordable ‘Pocket Loving’ wines. I’m so not a wine snob and will try a wine no matter the price! I have come across some fabulous wines which fall into the ‘Pocket Loving’ category, indicating it’s not price but quality that we are all after. I do hope you can find these in and around a cave near you. WHITE - Dessert Château Lafontaine Loupiac 2018 AOP Loupiac, an absolutely delightful dessert wine that can be enjoyed with a starter or along with your dessert. Its a white Bordeaux blend and bottled ‘au Château’ with 12,5% alcohol. From under €10.00 à bottle its bound to please. SPARKLING - Cremont d’Alsace Arthur Metz (depuis 1904) is a complex and traditional sparkling, rare white blend. It has an alcohol content of 12,5% and has numerous awards. It is light bodied, refreshing, fruity with lemon aromas. Great with fish and shellfish and is from €10 à bottle. ROSÉ - St Louis de Provence Estandon 2019 AOC Coteaux Varois en Provence is a fabulous easy drinking rosé. Light in colour and very easy on the palate, its a slightly fruity, dry blend of Cinsault, Grenache and Syrah grapes. With a delicious fresh fruit tang and citrus aromas, this is a crowd pleaser and oh so ‘Pocket Loving’ at around €6.00 a bottle. A must have wine for any day or occasion as it pairs exceptionally well with Mediterranean cuisine. This vineyard is currently ‘in conversion’ to Biologique which is fabulous news. RED - La Petite Perriere - La Perriere 2020 Pinot Noir is a light and perfumed red wine with notes of black cherry, plums red currant, zesty and earthy on the nose. Light, oaky on the palate with soft tannins. A great wine from the Loire priced from €11.00 à bottle.